17/07/2013

Grilled Beef & Samphire

Grilled Beef & Samphire
I'm predominantly a pecse-paleo; seafood orientated. When I do eat land animals, it is invariably offals or the fatty, slower cooked cuts ... or fillet.

Tonight, we had some thin steaks. I'm not sure of the cut, but they were tender, like fillet, and could be eaten raw without being chewy.

With the beef, I looked around for things to accompany ...

It's warm, so salad leaves. I have a glut of green olives, so cut a few through and scattered over the plate. I have a baked potato left over, chilled, so that was sliced through into chips and fried off in goose fat. I also have some samphire.

Sometimes known as glasswort or sea asparagus, samphire, a corruption of Saint Peter the patron Saint of Fishermen, is a vegetable that grows in the marshes along seaside river estuaries.

Whether sautéed, steamed or blanched, samphire is perfectly seasonal and such a treat for eating with beef, the salty punch marrying perfectly.

Nutritionally, samphire is packed with goodness - strong in iodine and in vitamins A, C, B2 and B15, amino acids and minerals, such as iron, calcium and particularly magnesium.

To work ...

Fire up your grill/griddle pan. I have a ridged cast iron plate.

Quite simply, the steaks were dropped onto the griddle and given 90 seconds each side while the potatoes were just coloured up and warmed through in goose fat.

Samphire needs nothing more than immersing in boiled water for a few seconds.

Retrieve the meat from the griddle and let is sit for a couple of minutes while you finish off the chips and warm, and drain, the samphire.

Scatter over the plate of salad leaves and olives.

Sauce. I have the end of  a bottle of Chipotle Sauce from Trees Can't Dance.

Alas, they're now gone. Shame. They had a good selection of sauces from real food, free from preservatives, colourings, flavourings and so on ... just real ingredients. Shame.

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